Mycoprotein:The Food for the Future?

Andy T. Kusumo PhDDirector of Science and TechnologyMONDE NISSIN SINGAPORE PTE LTD

Time

1998

Time and chance

PhD in ChEMaster of Engineering in ChE (Bioeng.)

BSc in Chem. Eng.

Pharmaceutical Biopharmaceutical Food / Biotechnology

1998

2015

Today

1. Humankind: Our Foodjourney

2. Mycoprotein Story

3. Our Future

Humankind: Our Food Journey

Population and GDP

World GDP Per Capita

Data Source: The World Bank

Population and Supply of Animal Protein

FAO 2012a, UN 2012

Global Demand for Animal Protein

Growth of Animal Protein Consumption

• Faster growth for risingeconomy (Brazil, China,Indonesia, etc)

Income vs. Meat Consumption

Asia

NorthAmerica

Europe

Stress on Natural ResourceLand Water

“…raising meat takes a great deal of land and waterand has a substantial environmental impact. Putsimply, there’s no way to produce enough meat for 9billion people”- Bill Gates, Future of Food (2013)

Stress on Planet

https://www.scientificamerican.com/slideshow/the-greenhouse-hamburger/

Livestock production being the second highest contributor to greenhouse gases

Growing Obesity

Obesity in Asia

https://www.thailand-business-news.com/asean/49065-thailand-ranks-second-asean-prevalence-obesity-mcot-net.html

Growing Diabetes

https://www.deathtodiabetes.com/type-2-diabetes.php

Complications

Diabetes in Asia

Diabetes in Asia Epidemiology, Risk Factors,and PathophysiologyJuliana C. N. Chan, MBChB, MD; VasantiMalik, MSc; Weiping Jia, MD, PhD; etalTakashi Kadowaki, MD, PhD; Chittaranjan S.Yajnik, MD, PhD; Kun-Ho Yoon, MD; Frank B.Hu, MD, PhDJAMA. 2009;301(20):2129-2140.doi:10.1001/jama.2009.726

Diabetes: Thailand and Singapore

Singapore

Thailand

http://www.who.int/diabetes/country-profiles

BMI and Diabetes Prevalence between ethnicities

Ma, Ronald & C.N. Chan, Juliana. (2013). Type 2 diabetes in East Asians: Similarities and differences with populations inEurope and the United States. Annals of the New York Academy of Sciences. 1281. 64-91. 10.1111/nyas.12098.

WHO - Childhood Overweight and Obesity

Childhood obesity is one of the most serious public healthchallenges of the 21st century

http://www.who.int/dietphysicalactivity/childhood/en/

The prevalence has increased at an alarming rate

Almost half of all overweight children under 5 lived in Asiaand one quarter lived in Africa.

Overweight and obese children are likely to stay obese into adulthoodand more likely to develop noncommunicable diseases like diabetes andcardiovascular diseases at a younger age.

Globally, in 2016 the number of overweight childrenunder the age of five, is estimated to be over 41 million

Ischaemic heart disease and stroke are the biggest killers

http://www.who.int/mediacentre/factsheets/fs310/en/

Risks

Pressure on Government

Investment in Meatless Space

https://www.cbinsights.com/research/future-of-meat-industrial-farming/

Consumer Trend

Consumer Trend

Mindful Choices: The Key Food Driver for 2018, says Innova Market Insights (PRNewsfoto/Innova Market Insights)

Shrinking World – Transportation & Communication

http://init.planet3.org/2008/06/my-little-world-revisited.html

Mycoprotein Story

1960’s

Malthusian predictions receded in the face of “The Green Revolution”

31

A man with an idea

1964

Carbohydrate(Plenty)

Protein(Scarce)

• 3000 microorganisms• 1967 – fusarium venenatum, mycoprotein

• Safety• Organoleptic• Nutrition content• Scalability

???

Continuous Fermentation Technology

• Continuous fermentation to efficiently convert glucose toprotein

• Heat shock – stop growth, reduce RNA to meet WHO limit• Centrifuge to harvest biomass

The Ministry of Agriculture, Fisheries and Food (UK) - 1985

Extensive database to establish safety of mycoprotein

• Analytical data (identity, composition, potential impurities)• Manufacturing process• In vitro test

• Determine that mycoprotein is non-mutagenic• Animal studies• Digestibility and nutritional evaluation• Human studies• Historical consumption

Animal Studies – Subchronic StudiesFour studies in rats, one study in dogs, one study in baboonsSpecies Study

DurationDietaryConcentration ofMycoprotein

Observations

Rats 22 weeks 26 or 52% No effects in histology and clinical pathology were observed.

Rats 13 weeks 17.5 or 35% No toxicologically significant adverse effects in growth, food and water consumption,clinical condition, or clinical pathology, or histopathology.

Rats 90 days 5, 10, or 20% No toxicologically significant adverse effects in growth, blood parameters, organweights, histopathology, or mineral balances were observed.

Rats 90 days 20 or 40% No differences in pregnancy and litter parameters were observed.Rats receiving 40% mycoprotein exhibited a slightly lower liver weight, attributed to aslight decrease in food consumption. No toxicologically relevant differences in bodyweights, haematology, and urinalysis were observed.

Dogs 90 days 20 or 40% No differences in weight gain, gross or histopathological findings, or organ weightswere observed.No toxicologically significant differences in haematological parameters wereobserved.Reductions in plasma cholesterol and triglycerides were reported.

Baboons 13 weeks 26 or 51.5% No adverse effects on growth, food and water consumption, haematologicalparameters, or electrocardiograms were observed.Increases in serum alkaline phosphatase activity, serum alkaline transaminase, andaspartate transaminase activities also were observed.

Miller SA, Dwyer JT(2001). Evaluating thesafety and nutritionalvalue of mycoprotein.Food Technology Vol. 55,No. 7. Cited In: MarlowFoods, 2001 [Annex III].

Animal Studies – Chronic StudiesTwo 2-year carcinogenicity in rats, 1-year dog study, 2-generation study in rats

Species StudyDuration

DietaryConcentration ofMycoprotein

Observations

Rats [1] 2 years 21 or 41% No adverse effects in food consumption, growth, or reproduction were observed.Decreases in plasma cholesterol and plasma triglyceride concentrations were noted withmycoprotein administration.Slight differences in urine parameters were attributed to water retentive properties of the fibre inmycoprotein.Some histological findings were noted to be not injurious to the cell or its functions.No differences in the incidence of tumours were observed.

Rats [2] 2 generation 12.5, 25, or 50% No adverse effects in growth, reproductive function, microscopic, or pathological findings wereobserved

Rats [1] 2 years 27 or 57% (in utero), and20 or 40% (chronic)

No test article-related effects were observed in general condition, ophthalmoscopic examination,survival, growth, clinical chemistry, or haematology.An increase in urinary protein was observed in female animals.An increase in kidney weight was observed in rats receiving mycoprotein; no other differences in organweights were noted.Significant increases in the incidence of renal microlithiasis and testicular tubular atrophy were notedto be attributed to mineral imbalances between the experimental diets.

Dogs [2] 1 year 20 or 40% No adverse effects in growth, clinical signs, haematology, urinalysis, growth, or histopathology wereobserved.Dogs exhibited lower plasma cholesterol and triglyceride concentrations.

Tolerance Studies and Global Consumption

• Based on consumer data, the annual complaint rate represents less than 11 to 16 permillion consumers or around 1 per million servings of Quorn™ product. Thiscompares favorably with soya and wheat with an incidence of about 1 in 200 of thegeneral population and with egg and milk in the range of approximately 1 in 100

• Based on the amount of mycoprotein produced, the proportion of mycoprotein foundin the finished products sold by Quorn, the average pack weight of a finished productsold, he average number of servings per pack, the total number of meals consumed isabout 4.8 billions

Regulatory Approval

• 1985: United Kingdom• 1990 - 2008: Europe (Belgium, Luxemburg, Netherlands, Sweden, Denmark,

Switzerland, Norway)• Since European Union Novel Food EC Reg 258/97, mycoprotein can be sold in any EU

member• 2001: United states• 2008: Australia and New Zealand• 2013: Canada• 2016: Thailand• 2016: Philippines• 2017: Singapore

39

40

20 year history of peer reviewed nutrition research

Udall JN, Lo CW, Young VR, Scrimshaw NS. The tolerance and nutritional value of two microfungal foods in human subjects. American Journal of Clinical Nutrition. 1984;40:285-92Cummings, J (1990) Ilieal digestibility of mycoprotein in ileostomy patients. Dunn Research Institute ReportTurnbull, WH, et al (1990) Effect of Myco-protein on Blood Lipids. Am J Clin Nutr 52(4) 646-650Turnbull, WH, et al (1991) The Effect of Myco-protein on Hunger, Sa ety and Subsequent Food Consump on, in Obesity in Europe 9 1: 67-70, ed. Ailhaud G. et. al. 13 respondentsTurnbull, WH, et al (1992) Myco-protein Reduced Blood Lipids in Free Living Subjects. Am J Clin Nutr 55, 415-419Burley, VJ, et al (1993) Influence of High Fibre Food (Myco-protein) on Appetite: Effects of Satiation (Within Meals) and Satiety (Following Meals). Euro J Clin Nutr 47, 409-418Turnbull, WH, et al (1993) Acute Effects of Myco-protein on Subsequent Energy Intake and Appetite Variables. Am J Clin Nutr 58 (4): 507-512Nakamura H, Ishikawa T, Akanuma M, Nishiwaki M, Yamashita T, Tomiyasu K, et al. Effect of Myco-proteins intake on serum lipids of healthy subjects. Progress in Medicine. 1994;14:1972-76Homma Y, Nakamura H, Kumagai Y, Ryuzo A, Saito Y, Ishikawa T, et al. Effects of 8 week ingestion of mycoprotein on plasma levels of lipids and Apo (Lipo) proteins. Progress in Medicine. 1995;15:183-95Ishikawa T, Ohsuzu F, Yoshida H, Yamashita T, Miyajima E, Nakamura H, et al. The effect of mycoprotein intake (12 and 24g per day) over 4 weeks on serum cholesterol levels. Progress in Medicine. 1995;15:61-74Turnbull, WH & Ward, T, (1995) Myco protein reduces glycemia and insulinemia when taken with an oral glucose tolerance test. Am J Clin Nutr 61 (1) 135-140.Antal, M et al (1998) Cross over study for the clinical evaluation of the bvenefit of mycoprotein in weight reducing programme. Hungarian Schooles research. Report to Marlow FoodsTurnbull, WH, et al (1998) Myco-protein as a Functional Food: Effects on Lipemia, Glycemia and Appetite Variables. Proc. 16th Intnl Cong Nutr.Marks, L (2005) Effects of mycoprotein foodstuffs on glycaemic response and other factors beneficial to health PhD Thesis Univ \ulsterWilliamson, DA, et al (2006) Effects of consuming mycoprotein, tofu or chicken upon subsequent eating behaviour, hunger and safety. Appetite 46: 41-48Ruxton, CS.s and McMillan, B. (2010) The impact of mycoprotein on blood cholesterol levels ; apilot study. Brit Food Journal 112 (10), 1092 -1101Bottin, J (2014). Nutritional and surgical influences on appetite regulation and body composition in overweight and obese humans. PhD Thesis. Imperial College London.Bottin, J, Cropp, E, Ford, H, Betremieux, L , Finnigan, TJA and Frost G (2011) Mycoprotein reduces insulinaemia and improves insulin sensitivity. Proc Nutr Soc 70 E372Bottin, J, Cropp, E, Finnigan, TJA, Hogben, A, and Frost, G (2012) Mycoprotein reduces energy intake and improves insulin sensitivity compared to chicken. Proc ECO . Lyon May 2012Bottin, J et al (2015) Mycoprotein reduces energy intake and postprandial insulin release compared with chicken without altering GLP-1 and PYY concentrations in healthy overweight adults. Br J Nutrition 116 360-374Dunlop M et al (2017) Mycoprotein represents a bioavailable and insulinotropic non-animal derived dietary protein source: a dose-response study Br J Nutr In Press

SATIETYTYPE 2

DIABETESHEARTHEALTH

PROTEINQUALITY

GUTHEALTH

FOODSAFETY

Human Studies highlights mycoprotein potential

Cholesterol reduced

Satiety

Lowered glycaemicresponse

460 – c. 370 BC

Mycoprotein Unique Profiles

43

Additional InterestSCFA productionFibre (chitin and ẞ-glucans)

PhysicalProperties (shape)

Denny, A, Aisbitt, B and Lunn, J (2008) Mycoprotein and health. BNF Nutrition Bulletin 33: 298 – 310.Bottin, J. (2014) Nutrition and Surgical Influences on appetite regulation in obese adults. PhD Thesis Imperial College London

Feature

Texture creation• Authentic meat-like texture• Creation of fibrosity through fibre assembly

General Nutrition• High quality protein• Low fat content (membranephospho-lipids)

• High fibre (cell wall)• Low energy density

Clinical Research Programmes• Lowering serum cholesterol• Satiety• Insulinemia and

glycemia in diabetics

Composition

Mycoprotein Nutrition Profile

Data 1 Data 2per 100g per 100g

Energy (kcals) 111 96Protein (g) 13.7 13.2Carbohydrate (g) < 0.1 < 0.1- Sugars (g) < 0.1 < 0.1

Fat (g) 3.1 3.0- Saturated Fat (g) 0.48 1.0- Mono-unsaturated Fat (g) 0.29 1.0- Poly-unsaturated Fat (g) 2.2 0.9- Trans-unsaturated Fat (g) < 0.1 < 0.1

Cholesterol (mg) < 0.5 < 0.5Fibre (g) 7.5 8.3

Nutrition Comparison to Other Protein

Protein Quality

Rat Rat Man Man ManTest Material PER NPU Digestibility Biological

ValueNPU(calculated)

Mycoprotein 2.4 61 78 84 65Mycoprotein +methionine

3.4 82 79 92 73

Casein 2.5 70 - - -Skimmed Milk - - 95 85 80

Using the above apparent protein digestibility of mycoprotein in man, theprotein digestibility corrected amino acid score (PDCAAS) was calculated,giving a figure of 0.91, similar to beef (see Miller & Dwyer, 2001).

The research conducted at the Dunn Laboratory, Cambridge, UK, referred tobelow yielded an ileal digestibility of 89.8% for the protein in mycoprotein.Some of this may have been attributable to digestible non-protein nitrogen, soa more cautious figure of 86% was used for an updated PDCAAS calculation.This yielded a score of 0.996 (Edwards & Cummings, 2010).

Recent Work Shows a PDCAAS Score of 0.996

Edwards, DG, & Cummings, JH (2010) The protein quality of mycoprotein. Proc Nutr Soc 69(OCE4): E331

Miller, SA, & Dwyer, JT (2001) Evaluating the safety and nutritional value of mycoprotein. Food Technol 55(7): 42-47.

Food Texture

47

SOYA

POULTRY

QUORN

Production with low environmental impact

Feed efficiency

Land use

GHGs

Water

Quorn Mince

Quorn Pieces

Partnership with Carton Trust

By working closely with Carbon Trust we have established that Quorn foods offer significant environmentalbenefits relative to meat.

Quorn is the first and only meat free brand to have carried out such a systematic third party analysis of itsenvironmental footprint.

1 Geraldes, E & Freire F (2013) Greenhouse gas assessment of soyabean production: implications of land use change J Cleaner Production 54, 49 -60

2. Matsuka, T& Goldsmith, P (2009) World soyabean production: Area yield and projections. In: J Food Agric Management review 12 (4) 143-161

3. Ercin, AE Aldaya, M &Hoekstra, AYl (2011) The water footprint of soymilk, soyburger and equivalent animal products. UNESCO IHE Inst Water Education. Report 49

4. Carbon Trust. Report to Marlow Foods (2014) Available on request

ENVIRONMENTAL COMPARISON PROTEINS AND MYCOPROTEINGHG

(kg/kg)LAND

(ha/te)WATER(m3/te)

MYCOPROTEIN 1.6 0.17 860source#4: carbon trust lifecycle analysis of mycoprotein. Report 2014

QUORN MINCE 2.4 0.4 1900

SOYABEAN 0.1 - 17.8 0.43 2500source#1 source#2 source#3

BEEF (GRAZED) 121(114 - 130) 5 21500

BEEF (MIXED) 30(16 - 69) 3.5 19500

source#4: carbon trust lifecycle analysis of mycoprotein.Report 2014

POULTRY 9 0.7 3970

Compared with Quorn mince ex factory

GHG LAND WATER

Beef(mixed)

X12 X9 X10

Beef(grazed)

X50 X12 X11

Poultry X4 X2 X2

Video

Our Future

Journey continues

Country Year

1 United Kingdom 1985

2 Belgium 1992

3 Netherlands 1992

4 Switzerland 1996

5 Republic of Ireland 1999

6 Sweden 1999

7 United States of America 2002

8 Denmark 2006

9 Norway 2007

Country Year

10 Australia 2010

11 Germany 2012

12 South Africa 2013

13 France 2015

14 Spain 2015

15 Italy 2016

16 Philippines 2016

17 Thailand 2016

18 Singapore 2017

Our 50-year journey produces a third category - natural, nutritious fungi

1. Animal BasedProtein

3. Fungi BasedProtein

2. Plant BasedProtein

Collaboration

Biotechnology & Bioengineering Interdisciplinary Product Development

• Identify new alternative• Develop fermentation process suitable for

local context

Nutrition & Safety• Create evidence to highlight potential

benefit of alternative protein toconsumers

• Create studies to further understand thepotential benefit of alternative protein

• Develop food, beverage and snacksfrom sustainable protein (mycoproteinand others) through interdisciplinaryapproach to achieve organoleptic profileand nutrition profile

Packaging & Manufacturing technology

• Develop sustainable solution to packaging• Develop packaging and manufacturing

technology to produce shelf stableproduct

• Develop manufacturing system thatproduce customized product efficiently

THANK YOU

C ONT ACT

A n d y T . K u s u m oa n d y . k u s u m o @ m o n d e n i s s i n . c o m